Corn and Tomato Dip

Another Martha Stewart dip, and I loooooooove this one. The way I made it is totally unhealthy but that’s kind of the point and it’s amazing. I can totally see myself just sitting down on a late summer afternoon with a bag of tortilla chips and just eating the whole thing for a meal. And then having to roll myself away from the table. Or dying. But what a good way to go. I doubled the amounts I found in the original recipe to fit the food I had and used cream cheese instead of silken tofu because silken tofu is gross and hard to find around here. You can use whatever you prefer.

Start with some ears of fresh corn. I used five here, bought from the grocery store as our corn season has only just begun in Ontario. Use a knife or a special corn-kernel-scraping tool (whatever they’re called) to get all the kernels off the corn and into a pot.

Pour in 1 cup 2% milk and heat over medium-high, stirring occasionally, until the corn is nice and tender. Let that cool for a bit.

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Meanwhile, grab a giant bunch of basil (any colour) out of your garden and start slicing that up.

Grab as well some cherry tomatoes, about 16, and quarter those.

Plop those in a bowl until you’re ready for them.

In the bowl of a food processor, plop 1 250g package plain cream cheese, 2 tablespoons fresh lime juice, a few pinches of salt, some pepper, and about 2/3 of your corn-milk mix. Buzz that until it’s mostly smooth and uniform.

Transfer the contents of the food processor to a bowl and mix in the rest of the milk-corn stuff, together with the sliced basil and quartered tomatoes. Serve with chips and enjoy!

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